Valpolicella Ripasso

Organoleptic Aspects

Intense garnet red in colour. Concentrated aromas of red fruit cherries with a hint of spice and flowers. Full bodied palate with soft tannins which make it velvety

Denomination

Valpolicella Ripasso Superiore DOC

Grape variety

45% Corvina, 40% Corvinone, 15% Rondinella

Analytical data

Alcohol: 14.5%
Suggested initial serving temperature: 16°C

Food pairings

It goes well with

grilled red meat
medium-aged cheeses
dishes with meat sauces
dishes based on game

ideal for

appetizer in red
Wine making process
Ripasso is the traditional method where the pomace from the dried Amarone grapes are left to referment in a Valpolicella wine from the same vintage. The wine is aged in 50% tonneaux and 50% stainless steel for about 8 months.
Area of production
Selection of the best grapes from Ca’ Rugate’s own vineyards in the hills around Montecchia di Crosara.
Soil
Gravel and limestone
Harvest
Last two weeks of September
Yeld
90 quintals per hectare
Production
40.000 bottles
Bottle sizes
750 ml - 1500 ml
Share
Awards
91 points for Valpolicella Ripasso 2012
Wine Spectator awards our red wine
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